INGREDIENTS
•
3 cups cooked quinoa*
•
5 cups raw broccoli, cut into small florets and stems
•
3 medium garlic cloves
•
2/3 cup sliced or slivered almonds, toasted
•
1/3 cup freshly grated Parmesan
•
2 big pinches salt
•
2 tablespoons fresh lemon juice
•
1/4 cup olive oil
•
1/4 cup heavy cream
•
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
•
crumbled feta or goat cheese